Bavette with smokey red chimichurri

Name: bavette with smokey red chimichurri
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 3 toe garlic; 100 ml traditional olive oil; 3 lime pressed out; 1 press orange; 1,5 tl ground cumin; 1 tl freshly ground black pepper; 2 tl chili powder; 600 g flank steak; 1 Red pepper; 1 Red onion; 2 tomatoes; 2 el fresh parsley; 1 tl fresh oregano; 2 el fresh coriander; 1 jalapeño pepper; 1 tl smoked paprika; 50 ml Red wine vinegar

Vinkelap in a dressing of garlic, lime, orange, cumin and chili with paprika, onion, tomato and herbs.

Directions

Slice the garlic. Add knoflook of garlic, olive oil, lime juice, orange juice, ground cumin, ground pepper, chilli powder and salt to taste in the freezer bag.
Close the bag and shake the marinade. Put the meat in the bag, close again and leave on the counter of the kitchen for at least 1 hour marinate.
Light the barbecue and prepare it for direct grilling. Ensure that the temperature under the cover reaches 200 ° C.
Rooster for the Smokey Red Chimichurri the pepper on the barbecue until the skin is blackened and the flesh is soft.
Remove the skin and the seeds from the peppers. Cut the flesh as finely as possible and put in a bowl. Chop the onion finely.
Unfreeze the tomatoes, peel them and cut into small cubes. Slice the parsley, oregano and coriander. Halve the jalapeño in length, remove the seeds and cut finely.
Mix the red onion, tomato, parsley, oregano, coriander, jalapeño, paprika powder, red wine vinegar and the rest of the garlic, olive oil, chili and cumin.
Season with pepper and salt.
Heat the barbecue a little higher up to a temperature of 260 ° C. Remove the meat from the marinade and pat dry.
Gril 4-5 min. Until it reaches a core temperature of 50-56 ° C (rare-medium rare). Turn halfway.
Remove the meat from the barbecue and let it rest for 5 minutes under aluminum foil.
Cut the meat into slices in the direction of the wires that you see in the meat. Serve with the Smokey Red Chimichurri.